Baked Kabocha Pie

Baked Kabocha Pie is a delightful Japanese-inspired dessert that combines the natural sweetness of kabocha squash with a buttery crust and warm spices. This healthy dish is perfect for a cozy evening and showcases the unique flavors of Japanese pumpkin.

Ingredients

• Kabocha squash - 300 grams
• Whole wheat flour - 100 grams
• Butter, melted - 30 grams
• Maple syrup - 50 grams
• Egg - 1 large
• Milk (dairy or non-dairy) - 60 ml
• Cinnamon - 1 teaspoon
• Nutmeg - 1/4 teaspoon
• Salt - 1/4 teaspoon
• Vanilla extract - 1 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the kabocha squash in half, remove the seeds, and place it cut-side down on a baking sheet. Bake for 30-35 minutes until soft.
3. Once the squash is cool enough to handle, scoop out the flesh and place it in a mixing bowl.
4. Add melted butter, maple syrup, egg, milk, cinnamon, nutmeg, and salt to the bowl with the kabocha. Blend until smooth.
5. In a separate bowl, combine whole wheat flour with the kabocha mixture and stir until well combined.
6. Pour the kabocha filling into a greased 9-inch pie dish.
7. Bake in the preheated oven for 25-30 minutes, or until the center is set.
8. Allow the pie to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 32 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 40 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, promoting good vision and immune function.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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